How does cheese rotten?

Cheese does not "rotten" per se; instead, it undergoes a natural process called ripening or maturing. During ripening, certain enzymes, microorganisms, and bacteria present in the cheese break down its components, including proteins, fats, and carbohydrates, transforming the cheese's texture, flavor, and aroma. Some of the common changes that occur during cheese ripening include:

1. Proteolysis: Enzymes called proteases degrade the proteins in cheese, particularly casein, into smaller molecules such as peptides and amino acids. This breakdown contributes to the development of cheese flavor and texture.

2. Lipolysis: Enzymes known as lipases break down the fats in cheese into fatty acids and glycerol. These compounds contribute to the development of cheese's characteristic flavors and aromas.

3. Fermentation: Lactic acid bacteria, among other microorganisms, convert lactose (sugar present in milk) into lactic acid, which lowers the pH level of the cheese, giving it a tangy flavor. Some cheeses may also undergo secondary fermentations by different organisms such as yeasts and molds, resulting in the production of diverse flavors and aromas.

4. Mold Growth: Some types of cheese, such as blue cheese, are intentionally matured or ripened with specific molds such as Penicillium roqueforti or Penicillium camemberti. These molds grow on the cheese and provide distinct flavors, textures, and appearances.

The exact ripening process varies depending on the type of cheese, with each variety following unique conditions of temperature, humidity, duration, and microbial cultures. Therefore, different cheeses develop distinct flavors, aromas, and textures as they mature. Cheese producers control these conditions carefully to achieve desired qualities and sensory characteristics in their cheeses.